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Saturday, November 6, 2010

Saturday Mumblings.

Today was a another cool one, Michelle came over and helped Wendy with some vacuuming and straightening up, then she went with me to run a couple errands, I think she likes the ride in the big diesel truck, Tonight she is going to her Grandmother’s house for the night, she doesn’t have a Grandpa left to visit. So I told her any grandpa time she needs while I am here, just to come on over. Of course I make sure she gets an allowance for the help she gives us, do i know how to spoil a kid or what.

Donna from, THE CAVE DWELLERS along with many others commented on my pizza’s, and had a question. So I will try to fill in some of the questions, When I am home in MO. I have to buy pizza dough mix in those bags and then mix it up I use two packages for each square pan. The pans are like cookie sheets with about a half inch rim around them. Also depending on where you are will decide what cheeses to use, I use yellow American, with Roped Provel, which is a Wisconsin Cheese favored by pizza places in the St Louis MO. Area.

In PA I found a store where I can buy either the square shells, or in the case of last night where I wanted from scratch I bought already mixed up pizza dough in a bag and then put that in my pans.Thy don’t have Provel, but they have a white American, and an Italian Shredded mix with 5 cheese’s mixed that works out fine, Depending on where you are in this country you will have to see what’s available.

I usually can find commercially available canned pizza sauce of good Italian heritage. or you can do it the old fashioned way and cook down whole tomatoes and sauce in a pan with onions and spices added. As far as toppings I will make at least one a plain cheese, then you can use Pepperoni, chopped fried pieces of bacon, fried hamburger, Italian sausage, or any combination of the above. Don’t forget to buy a good grade of whole Oregano with pretty good size pieces. Not the generic Italian seasoning you find in spice displays which is more for spaghetti sauce and not pizza, oregano puts the zing in it.

I hope this helps to make genuine pizza makers out of some of you, at least it will make someone hungry just by reading it.

Poor Rigg’s , due to the No Table food rule, he has never had a chance to taste a piece of my pizza, I know he would like to by the way he watch’s us eat it.

Please, Please Dad, just one bite.

That’s about it for today, oh before I forget if you put one of those pizza stones in the bottom of your RV oven it will bake a pizza just fine and keep the oven temp constant.Be safe out there. Sam & Donna.